Lady Curzon Soup

Name: Lady Curzon Soup
Cook time: 15 min
Total time: 20 min
Yield: Makes 8 to 10 hors d'oeuvre servings
Ingredients: 2 lb mussels (preferably cultivated), scrubbed and beards removed; 1 1/2 cups water; 1 large onion, chopped; 1 garlic clove, smashed; 2 Turkish bay leaves or 1 California; 1 1/2 tablespoons unsalted butter; 1/2 teaspoon Madras curry powder; 1 tablespoon Sercial Madeira; 1/2 cup heavy cream; 1 large egg yolk; an instant-read thermometer; 8 to 10 (1-oz) shot glasses or demitasse or espresso cups

December 26, 2005

Introduced to England at the beginning of the 20th century by the wife of the British viceroy of India, this soup, enhanced with cream and a touch of curry, was soon turning up in dining rooms across Europe.

Cooks' note:

Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Carefully reheat (do not let simmer) before serving.

Recipe notes

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